Make Cadbury Creme Eggs in Your Own Kitchen (in Less Than 1 Hour)

Candy lovers, rejoice: here’s an easy recipe for homemade Cadbury creme eggs that comes together in just about an hour from start to finish. These sweet, chocolate-covered Easter bonbons are absolutely guaranteed to delight your family and friends. 

DIY Cadbury Creme Eggs

An easy homemade version of Cadbury Creme Eggs!

Photos via CakeSpy

In this recipe, a simple mixture of butter, sweetened condensed milk, powdered sugar and flavorings makes a filling that is a little bit more firm but just as sweet and crave-worthy as the commercially produced varieties. Once covered with chocolate, these treats are absolutely unstoppable on the flavor front. 

Let’s hop to it! 

Homemade Cadbury Creme Eggs

Makes about 24 candies

For the filling:

  • 1 stick (4 ounces) unsalted butter, softened
  • ½ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • A pinch of salt 
  • 4-5 cups powdered sugar, sifted
  • Yellow food coloring
  • 7 ounces milk or dark chocolate, coarsely chopped 

Step 1:

Combine the butter, sweetened condensed milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on medium-high speed for 3-4 minutes, or until the thick, wet mixture is totally creamy in texture (no lumps!). Use a rubber spatula to scrape down the sides of the bowl as needed. 

Batter for eggs

Step 2:

Pause the mixer. Add the powdered sugar, one cup at a time, mixing on low speed to incorporate each addition and stopping the mixer each time you need to add the next cup (to prevents a sugar snowstorm in your kitchen).

Pause the mixer to scrape down the sides of the bowl as needed. Continue adding the sugar until a soft, malleable dough forms — like the texture of Play-Doh. You may not need all of the sugar. 

Firm dough

Step 3:

Divide ¼ cup of the dough from the mixture. Mix in 3-4 drops of yellow food coloring (or more to your liking), kneading by hand until thoroughly mixed. If the dough is sticky, you can slightly moisten your hands with water to make it easier to work with.

Note: If you don’t want to wind up with yellow hands, wear gloves. As you can see in the succeeding photos, I did not and my hands took on a distinctly yellowish tone for the rest of the day. 

Yellow dough

Step 4:

Using slightly wet fingers (to discourage sticking), pinch off a piece of the yellow dough that’s slightly larger than the size of a pea. Roll the yellow dough into a ball.

Now, grab a heaping tablespoon of white dough, and roll it into a (larger) ball. Flatten the white ball and make an indent in the center. Place the yellow dough in the center, so it looks like a sunny-side-up egg.

Gently wrap the white dough around the yellow dough, covering it all around and forming the dough into an egg shape. 

Shape the eggs

Step 5:

Place the egg-shaped dough portions on a baking sheet lined with parchment paper. Repeat with the remaining yellow and white dough until you have used it all.

Egg shapes on baking sheet

Step 6:

Place the “eggs” in the freezer for at least 30 minutes, so that they become quite firm. This will make them easier to coat in chocolate in the following steps. 

Step 7:

In the meantime, make your topping. Using a double boiler, melt the coarsely chopped chocolate.

Remove the “eggs” from the freezer. Working one at a time, dip the eggs in the melted chocolate mixture, coating all sides. Remove gently, letting any excess chocolate drip off before transferring the coated candies back to the parchment-lined sheet. 

I like to dip the eggs by spearing the bottom with a toothpick and dipping it in the chocolate mixture to coat. Then, I cover the “hole” by using a spoon to spread the chocolate over it.

Creme eggs

Step 8:

If you don’t mind the bottoms of the eggs being a little bit ugly, you can also perch the finished eggs on top of a wire rack to let excess chocolate drip off the top and sides. 

Let the eggs set until the coating is firm. Store well-wrapped leftovers in a single layer for up to 5 days.

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